Mediterranean Grilled Shrimp Kabobs (Print Version)
# Ingredients:
→ For the Marinade
01 -
1/3 cup extra virgin olive oil
02 -
Zest of 2 lemons
03 -
4 garlic cloves, minced
04 -
¼ cup packed chopped fresh parsley
05 -
1 teaspoon oregano
06 -
1 teaspoon paprika
07 -
½ teaspoon coriander
08 -
½ teaspoon red pepper flakes
→ For the Shrimp
09 -
2 kg large shrimp, peeled and deveined
10 -
Kosher salt
# Instructions:
01 -
Combine olive oil, lemon zest, minced garlic, parsley, oregano, paprika, coriander, and red pepper flakes in a small bowl. Reserve 2 tablespoons of the marinade in a separate bowl for later use.
02 -
Pat the shrimp dry and season with kosher salt. Place the shrimp in a large bowl and pour the marinade over them. Toss to combine thoroughly. Cover and refrigerate for 20 to 30 minutes (do not marinate longer to avoid breaking down the shrimp).
03 -
Thread the shrimp on skewers, approximately 4 large shrimp per skewer. If using bamboo skewers, soak them in water for at least 30 minutes before threading to prevent burning.
04 -
Preheat a gas grill to high, then reduce heat to low (temperature should be between 275 to 325ºF). Carefully grease the cooking grates. Place the shrimp skewers on the grill and close the lid. Cook for 2 to 3 minutes on each side or until shrimp are no longer translucent.
05 -
Heat a dry griddle or cast iron grill over medium-high heat until hot but not smoking. Add the shrimp skewers and cook for 3 to 4 minutes on one side. Turn and cook for an additional 2 to 3 minutes on the other side.
06 -
Transfer the grilled shrimp skewers to a platter. Spoon the reserved marinade over the skewers and add a splash of fresh lemon juice. Serve immediately.
# Notes:
01 -
To store leftover grilled shrimp, remove from skewers and place in an airtight glass container in the refrigerator for up to 2 days. Enjoy cold as an appetizer or over a salad.